Roasted Spanish Chicken Thighs
8 to 10 boneless, skinless chicken thighs
2 red bell peppers, seeded and cut into wedges
1 large onion, cut into wedges
3 cups salad potatoes, scrubbed and halved
4 garlic cloves, lightly crushed
1 lemon, cut into wedges
3 tablespoons olive oil
20 thin slices chorizo, halved
1 large handful pitted green olives
5 ounces cherry tomatoes
salt and ground black pepper
1. Heat the oven to 425°F.
2. Put the chicken, red peppers, onion, potatoes, garlic,
lemon and oil in a large roasting pan and toss all the
ingredients together so they are coated in oil. Season
lightly with salt and pepper.
3. Put the pan over high heat on the stovetop and stir
everything together for a couple minutes to get some
heat into the ingredients, then place the pan in the oven
and roast 30 minutes, turning all the ingredients in the
pan halfway through.
4. Add the remaining ingredients, return the pan to the oven
and roast 30 minutes longer, turning the ingredients a couple
of times for even cooking, until everything is juicy, golden.
The juices from the chicken should run clear when the thickest
part of the thighs are pierced with a skewer.